| You are here: | About>Food & Drink>Greek Food> Main Dishes> Chicken, Turkey, Game Meats> Chicken with Okra Recipe - Kotopoulo me Bamies - Greek Food |
 | Greek Food |
 Chicken with okra © Jim Stanfield At a Glance Cook Time : 25min Course : Entree Type of Prep : Pressure Cook Cuisine : Greek More...Kotopoulo me Bamies: Chicken & Okra StewIn Greek: κοτόπουλο με μπάμιες, pronounced koh-TOH-poo-lo meh BAHM-yes Greek cooks generally use only baby okra, and it's traditional to put salt and lemon on them in preparation, to draw out the liquid. I'm not a fan of okra, so I always add a potato or two to this dish for me. This recipe works very well with chicken legs and thighs. INGREDIENTS:
PREPARATION:Put the okra (frozen or fresh) in a colander and rinse with cold water. Sprinkle with 2 teaspoons of salt and shake to distribute. Sprinkle with 6 tablespoons of lemon juice, shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.) Put the chicken, onion, olive oil, and 1 tablespoon of sea salt into the pressure cooker and brown over medium heat for 15 minutes, partially covered and stirring occasionally. Stir in tomato purée and water, bring to a boil, cover, and seal. When pressure reached, reduce heat to low and cook 5-7 minutes. Use fast-release of pressure. Drain the okra and add to the pot. Bring to a boil, cover, and seal. When pressure is reached, reduce heat to low and cook for 5 minutes. Remove from the heat, use fast-release for pressure, unseal the top, stir, and let rest loosely covered for 15 minutes before serving. User Reviews  More... |
|
All Topics | Email Article | |  |  |
| Advertising Info | News & Events | Work at About | SiteMap | Reprints | Help | Our Story | Be a Guide |
| User Agreement | Ethics Policy | Patent Info. | Privacy Policy | ©2008 About, Inc., A part of The New York Times Company. All rights reserved. |